4.
Add 2 cups of hot broth mixture; simmer over medium-low heat, stirring occasionally, until absorbed, 5 to 7 minutes. Continue adding broth mixture, 1 cup at a time, waiting for liquid to be absorbed before adding more, stirring occasionally, until rice is just tender and creamy with a little liquid remaining in the pan, 20 to 25 minutes total (you may not need all the broth mixture).

5.
Stir in spinach, peas, Parmesan, and butter; cook until heated through, 2 to 3 minutes. Season with salt and pepper. Serve immediately, with more Parmesan, if desired.

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37

MS10324080

12 JUL, 2017

THIS was incredible! i will be making this until the day i die! instead of all the traditional risotto steps, i used Martha's "Easy Risotto" recipe(which i do not see listed on the website anymore,) but increased the Arborio rice to 1 and half cups or rice. After letting the cook on low for 25 minutes i cam back to the pot to finish cooking off the last of the liquid and add the finishing ingredients. My dinner guests loved this so much i had to hide the leftovers!

Pretty good recipe, fun, and easy. When I tasted the pasta after adding the broth the third time, I thought it was a little bland, so I added parsley and oregano, and that seemed to help. Next time I will add the parsley and oregano earlier (maybe before the first 2 c of broth) so that the flavors blend more. I also added fresh mushrooms and garlic. Bacon or prosciutto would be a good addition to this recipe.